Hey guys! First of all, ignore that chipped nail polish - it's hard to get to the spa when you have a million things to do in life (gym, 3 kids, school, hobbies, LIFE). Anyways, heres my fail proof vegan cinnamon bun recipe! Follow me on instagram @sproutedsnacks for more recipes!

3 Tbsp vegan butter

1 packet instant yeast* (or use rapid-rise yeast // 1 packet yields ~ 2 1/4 tsp)

1 cup unsweetened plain almond milk

1 Tbsp sugar

1/4 tsp salt

3 cups unbleached all-purpose flour*

FILLING

3 Tbsp vegan butter

1/4 cup sugar

1/2 - 1 Tbsp ground cinnamon (to taste)

TOPPING

2 Tbsp vegan butter

Instructions

DOUGH: melt the milk and butter together and let cool to room temp. It should be warm but not too hot or it will kill the yeast.

Sprinkle on the yeast. Let activate for 10 minutes. Then add 1 Tbsp sugar and the salt and stir.

Next add in flour 1/2 cup (68 g) at a time, stirring as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with avocado or olive oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo). FILLING: On a lightly floured surface, roll out the dough into a thin rectangle. Brush with melted vegan butter and top with sugar and desired amount of cinnamon.

Roll the dough up and cut into desired size for your pan.

TOPPING: Brush with vegan butter (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C). Bake rolls for 20 minutes. The icing is just powdered sugar with a tiny bit of milk of choice. . .